Sweet and Spicy Thai Rolls


For the rolls:

¾ cup raw almonds

¼ cup lime juice

2 tablespoon agave juice

1 tablespoon fresh grated ginger

2 tablespoon Nama Shoyu

½ Tablespoon sesame oil

1 teaspoon chili flakes

1 clove garlic

½ teaspoon Celtic salt

½ cup shredded carrot

½ cup shredded red cabbage

1 banana, cut into one inch pieces

2 Tablespoon chopped cilantro

2 Tablespoon chopped basil

8-12 large lettuce leaves

For the sauce:

½ cup soaked and strained tamarind

½ cup Nama Shoyu

1 tablespoon agave juice

½ tablespoon Nama Shoyu

½ tablespoon sesame oil

½ tablespoon flax seed


  1. To make the sauce, mix all the sauce ingredients in a blender and process to a smooth texture.

  2. To make the rolls, place in a food processor the almonds, lime juice, agave juice, ginger, Nama Shoyu, sesame oil, garlic and Celtic salt and process until smooth. Add the carrots, cabbage, banana, cilantro, basil and pulse a few times to chop the ingredients and mix well, Keep it chunky. Place some of the mix on to each lettuce leave and roll.

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